pin it!pin it!pin it!
I used to subscribe to a lot of weekly emails from life coaches, wellness gurus, motivational speakers and the like. I found some of the tidbits they offered lightly inspirational on a good day, but on a bad one…ooof. the pitches that involved a $1500++ investment disgusted me when I thought of all the decent people just trying to take control of the inevitably volatile parts of life. I removed myself from those lists a while ago because I’ve realized that in terms of age and personal progression, if you’re trying hard enough and your mind is right, everything is relentless forward and upward motion. But more importantly, and in a more everyday sense, the spaces/tones of feeling, commitments, the places we go… it’s all pretty circular.

I turned 29 yesterday and it’s true that the layers of our human existence become more defined as time rolls on. Bits of the past inform us in the here + now, and we grow or lie still in the ways we push or allow ourselves to. Our minds and postures shift as we learn and do more. The spots where we stall, deliberately or by accident, help us to be here now in a more defined way too I think.

I used to have this thing where I thought it might be advantageous, in some way, to get my nails done, wear some eyeliner, or to get a professional haircut for once. There’s a whole aura around grooming and personal maintenance that screams of having one’s shit together, right? I’d get a couple days off and and just when I had psyched myself up enough to call a salon or whatever, I’d see a little patch of redness on my hand from a burn or any number of calluses, scratches, deep wrinkles and rough spots. I enjoy working my ass off and eventually realized that reminders of that, in whatever form, were more important. Having the privilege to plug away at something that was meaningful enough was every indication that I had my shit together.

So there’s that, and the billion other ways of realization and growth. And there’s also cake because what would a birthday be without it? Pretty sure I’m taking liberties with the designation of “torte” here, but whatever. I’m pretty jazzed on chocolate and hazelnut together in almost anything, so I started with an incredibly dense brownie base and layered it up from there with a hazelnut mousse-ish cream and coconut whip. The date caramel has a tiny pinch of tang from some fresh lemon and I find it really makes all the flavours work together instead of the whole thing just being this overly rich experience. A hearty pile of toasty chopped hazelnuts on top and all’s good. Really, really good.

chocolate hazelnut torte w/ salty date caramel + coconut creamserves: makes one 9 inch torte/cakenotes: I give the mousse + brownie/cake base a full 24 hour wrap-and-chill time. I figured the longer the setting time, the less possibility of heartbreak from a runny mousse or too-warm-in-the-middle cake. Also, I know that certain brands of coconut milk tend to be better than others for forming solid layers of cream at the top–this one has been consistently good for me.

Preheat the oven to 350 degrees F. Grease a 9 inch springform pan with coconut oil and set aside.

In a small bowl, combine the chia seeds + 1/4 cup water. Stir and set aside so that it can all gel together.

In a large bowl, combine the almond meal, hazelnut meal, oat flour, arrowroot powder, cocoa powder, baking soda and salt. Whisk to combine. Make a well in the middle of the dry ingredients and to that add the maple sugar, coconut milk and vanilla extract. Add the chia gel to the bowl as well. Don’t stir it yet. In a small saucepan over low heat, combine the chocolate chips and coconut oil. Melt the two while you stir constantly to avoid burning the chocolate. Once it’s all melted and smooth, add it to the dry + wet ingredients. Stir it all together until you have a stiff and unified batter.

Press the batter evenly into the prepared springform pan. Place the pan on top of a cookie sheet and slide it into the oven. Bake for 30-33 minutes or until the top is firm. Remove and allow to cool completely. At this point I wrap the cake tightly in cling film and place it in the fridge to totally set overnight.

Make the hazelnut mousse: soak the toasted + skinned hazelnuts in the coconut milk for about 20 minutes–just to soften them slightly and to perfume the milk a bit. Once they’re ready, pour the whole mess of it into your blender or food processor. Add all of the other ingredients to the blender pitcher/food processor bowl as well. Blend/process until you have a very smooth mixture. Scrape the runny mixture into a bowl and cover it with cling film, pressing the film onto the surface of the mousse/liquid. Refrigerate for at least 3 hours or until the mousse has firmed up considerably, preferably overnight.

Make the date caramel: soak the dates in the hot water for about 15 minutes, drain them (reserving the soaking water) and place them into your blender/food processor. Add the lemon juice, salt, vanilla, and coconut milk. Blend this up a bit just to break everything up. Add reserved date soaking water as needed and blend the mixture again until you have a runny, caramel-like consistency. Scrape into a jar and seal with a lid until you’re ready to use it.

Assemble the torte: place the brownie/cake base on your serving plate. Whisk the hazelnut mousse up a bit and scoop it onto the cake base, smoothing it out or fluffing it up however you like. Top the torte with coconut cream, date caramel, toasted chopped hazelnuts etc and serve immediately. Leftover torte can be covered and kept in the fridge for a couple days.

Wow that looks amazing! I love your idea of date caramel, I have been trying to think of a way to make a vegan/healthier dulche de leche and I think this may be the recipe. How long does it last in a sealed jar?ReplyCancel

Happy Birthday!!! I turn 27 in a couple months and can totally relate to what you’re talking about. The refinement that comes with age is not always the prim, make-up perfect person everyone thinks that word reflects.

happy 29th birthday to you! i completely understand what you mean about the false dichotomy between grooming and having your shit together. i go through periods of that, too, but i come back to the same conclusion as you. similar with never taking the time to cover the dark circles under my eyes. i’m kind of proud of them. i know that’s weird.

beautiful cake/torte and i’m excited to learn more about your experiences and feelings in the upcoming year ;)ReplyCancel

Anon27/02/2014 - 8:39 am

Happy Birthday dear Laura!!!! That cake looks staggeringly good!!

Have you ever come across J Krishnamurti? He is none of those sorts of people you mentioned above, you might find him refreshing!ReplyCancel

Wow, yeah, totally understand your disgust w/ hustle-hungry gurus; there seem to be quite a few people who prey on people’s weaknesses. Anywho, I totally thought my 20s were my trial, that I’d have figured shit out by 30. It turns out (in my case) that even at 30, life is still a continual assessment of shit-togetherness! 29 was a rad ride for me, and I hope this (and every year) brings you clarity, questions and good times! HB, Laura!ReplyCancel

This looks all kinds of amazing. I could eat the hazelnut mousse stuff by the spoon. Is there a reason you use cashew butter rather than hazelnut? Hazlenut overkill perhaps? Happy belated birthday too by the way!ReplyCancel

Kate, you nailed it! Sometimes toasty hazelnut has a bitter edge, so I thought I’d just temper it with some fatty cashew butter to help carry + enhance the hazelnut flavour and not overwhelm the whole thing with nuttiness. Thanks for your kindness too :)
-LReplyCancel

Happy Birthday! Love your photos and way with words, as always. They always make me think. Plus, I’m positively drooling over this cake and am seriously debating how soon I can get some arrowroot powder to make this….then NOT tell my husband it’s not from a box (his fave).ReplyCancel

Hi Mandy, You don’t have to use a springform pan at all, I would just recommend greasing your pan up real proper and maybe using some parchment so that the cake de-pans cleanly once it’s totally cooled.
-LReplyCancel

Such smart thoughts on life, getting older and being okay with the reflections of that. I know exactly what you mean about being tempted to question yourself (and the scars and lines, etc.) and then realizing that these are good reflections of life well lived, things to be proud of. And: what a cake! I hope it was the happiest of birthdays! You deserve only the best, and I hope this new year is a beautiful one for you.ReplyCancel

Happy birthday! This torte looks and sounds incredible. I’m hoping someone close to me has a reason to celebrate soon so I can bust out this decadent dessert. After college I went through the same thought thinking if I regularly got my nails done, got “real professional lady” haircuts and the right clothes I’d feel like a real adult. Some years later now I rush to work after sweaty yoga with no time for makeup and feel more put together than ever. It’s good to find the things that drive us and give us the irreplaceable sense of self-worth and ultimately make us happier than any superficial sense of self ever could. Cheers to you!!ReplyCancel

Whoa, girl. You just took it to a new level! This looks INCREDIBLE. Sending birthday wishes your way. So grateful that your birthday means me getting my hands on this recipe. So generous of you!ReplyCancel

Happy Birthday Laura! And, thanks for this post. I have so many days of feeling like the worlds biggest mom-slob, glancing around at well-groomed souls that seem to hold perfection in their grasp. But I feel the same – I like my scars and unpolished nails, laughter wrinkles and long un-fancy hair. It’s how I’m most comfortable, anyway. But sometimes I forget. xoReplyCancel

Happiest of birthdays to you Laura!
Can I just say, you have absolutely floored me with this one. I have a very good (vegan) friend’s birthday coming up, and as usual I am chief birthday cake maker. I had already planned exactly what I was making – UNTIL I SAW THIS! Whoa!
And your photographs! Jeepers!
Gold stars everywhere.
Thanks for the amazingness.
Jade. XReplyCancel

hannah27/02/2014 - 9:20 pm

Happy Happy Birthday Laura!

I hope this year brings you as much joy as your recipes bring me :)ReplyCancel

I really think the last couple of years of your twenties/beginning of your thirties are the best years filled with moments when you realise that you know who you are better than you ever have before. Happy belated birthday lady, this cake looks like the best (and only) way to celebrate.ReplyCancel

Oh my, this looks insanely good!!!!!!!!
Just a question before I rush out to make it — is there anything that can be used instead of the oat flour? I know oats can be gf but they contain a similar substance that a good percentage of coeliacs react to, my boyfriend included.
Can you think of any replacements??
Thankyou!!!!!
:)ReplyCancel

Hi Hannah, you could certainly use brown or white rice flour instead of the oat. I’ve made the brownie base before using both and it was great. Also, I think any GF all purpose flour mix would be suitable in this too. Hope this helps!
-LReplyCancel

My goodness. This looks wonderful. So happy to have found your site, btw. The flavor combo of Hazelnuts and Chocolate makes me sort of crazy, like in a good way. Always looking for fun new ways to put them together, and I’m itching to try this one! Thanks for this :)ReplyCancel

Happy Happy Birthday Laura! This cake is a real stunner. I love how you have captured the beauty in these photos – the colors and stunning light. Fancy-face personal grooming is so overrated. Once in a while, my sisters or friends will convince me to get my nails done, and the next day bits of nail polish begins to chip away, possibly in my dinner. Who knows? Three weeks ago I had the worst haircut ever, so that was a real waste of time. And whenever I put on a bit of mascara for fancy occasions, it seems to stay put for weeks even with a diligent scrubbing. It all seems a bit unnecessary. This cake is absolutely necessary though, and a perfect way to celebrate a birthday. Cheers to you!ReplyCancel

Holy moly, this is gorgeous!! I have a whole bunch of hazelnuts ready to me used, and I would love to use them on something this beautiful ;)ReplyCancel

Tamara04/03/2014 - 8:15 am

Ohhh, I am so making this for my birthday on Monday! Was opting for a classic orange-chocolate raw cake until I saw this gorgeousness. Thank you for sharing. And belated happy birthday from almost-springlike Slovenia! :)

Laura, your posts kill me. In the best way possible. Love your reflections on growing older. I doubt that you have calluses on your fingers from your camera shutter button or keyboard, but it’s abundantly evident that you work your ass off in this space, too. This dessert looks stellar. I’m on a homemade brownie high right now but my brownies aren’t so redeeming. Here come the jitters.ReplyCancel

some time ago after some convincing from others, i went in for a “real” haircut that came out looking like the worst shoulder pads since the 80’s. since then, i’ve been growing my mane to the floor just for fucks – i’m going to be that old woman on the porch one day and if i get grumpy, i am going to cut it all off and use it as a weapon. don’t let them take away your weapon!

This torte looks and sounds so so so wonderful. Love the flavours you combined here and the texture looks out of this world!ReplyCancel

Tamara11/03/2014 - 2:53 am

Ok so I made this for my birthday yesterday and was simply the best cake ever. Honestly. I ate it for breakfast today without feeling un-healthy (as a nursing mom), even gave my thumb dipped in the caramel to my wide-eyed five month-old, and even my family who are humungus sceptics when it comes to health foods… adored it. Thank you, will be on a cake priority list from now on. ;)ReplyCancel

Hi Margaret, I believe flax seeds would sub in just fine for the chia. They might make for a nuttier taste as well, which would be great here.
-LReplyCancel

Penny20/05/2014 - 5:15 pm

Wow I made this for my husbands birthday party in the weekend and everyone went crazy for it! Everyone thought it was the best cake they had ever tried and they demolished it! Thanks so much, your awesome!ReplyCancel

Hi Lily,
If you scroll down the ingredients list to the segment that says “to serve,” right beside the specification of coconut cream there’s a link to my recipe where it says “1/2 of this recipe” in parentheses.
-LReplyCancel

Anna10/11/2014 - 4:16 am

Hey Laura – this torte looks incred. Want to make it for a big dinner party but there will be a big hazelnut hater there – do you think pecans or another nut would work? Obviously pecans aren’t so easy to skin so I don’t know if that would be a problem…

Hey Anna, I don’t know if the pecans will whip into the mousse part all creamy like the hazelnuts, but it’s certainly worth a try. You might have to add more coconut milk when you’re blending it all up. I wouldn’t bother skinning the pecans if you use them either! Also, I know people have made this recipe with almonds or macadamia nuts in place of the hazelnuts, and had success.
-LReplyCancel

Would it be possible to use all almonds? Also, in your notes section when you mentioned allowing the full 24-hour wrap and chill time was that for the assembled torte or for all the separate ingredients. If it is for the separate ingredients, how many days do you think they could hold up in the refrigerator separately before assembling? Trying to plan for Christmas :). Thanks!ReplyCancel

Hi Olivia, I’m sorry for the delay in this reply! You could certainly use all almond flour in place of the hazelnut flour. The oat flour… I’m not sure if this can be replaced with more almond flour. The batter might bake up too wet. Maybe try subbing the oat flour with about 1/2 the amount of coconut flour? (the amount is reduced because coconut flour tends to be quite drying). Brown rice flour should fill in for the oat flour nicely if that’s a viable option. And I keep the ingredients separate for the wrap and chill time. I think you could hold them for a solid 24-48 hours–just as long as both are wrapped really tight! I hope this helps and again, my apologies on the delay.
-LauraReplyCancel

[…] These Asparagus and Corn Cakes look delicious as does this Chocolate Hazelnut Torte with Salty Date Caramel […]ReplyCancel

Liz03/10/2015 - 4:15 pm

Holy crap. This might be the best cake I’ve ever had, vegan/GF or otherwise! I wanted to make a decadent cake for my GF mother for her 50th birthday, and this definitely fit the bill. She absolutely loved it, as did the rest of my family. The long process is totally worth it on this one! The cake is quite rich, so we each had a small slice and saved the rest for breakfast the next day, haha. It did well being refrigerated overnight, tasted just as good if not even better in the morning. Thank you for this amazing recipe, Laura! And thank you for reminding us to stay true to ourselves and wear our life experience proudly. I cannot wait until your cookbook comes out! :)ReplyCancel